Preheat heavy bottomed pot. Cutting across entire slab of bacon, slice bacon to yield 3/4" pieces. Over medium-high heat, sautée bacon. While bacon fat is being rendered, dice onions. Add onions to bacon and toss constantly. When onions become soft, translucent, and start to take on color, add ground pork. Sautée and break up chunks of meat until pink.
While ground pork is cooking, core tomatoes but leave whole. Once pork is pink, add cored tomatoes. Season with salt and pepper, to taste. Let mixture bubble. As tomatoes break down, tomato skins will pull away on their own. Fish out tomato skins as they surface from this point until the end of the cooking process.
While tomatoes are cooking, open kidney bean cans and drain well in a sieve or strainer. When 75-80% of tomatoes are broken down, add dry seasonings (chili powder, cumin, paprika, ground coriander seeds, ground oregano, and granulated garlic). Taste for seasoning and adjust including any additional salt and pepper.
Add drained kidney beans and Ikari Worcestershire sauce. Taste for seasoning. Add red chili flakes, if desired, or reserve chili flakes for serving so that folks can add "heat" as they prefer. Let chilli cook on extra low heat for 3-5 hours. Alternatively, slow cook in a crock pot.
Serve with red chili flakes, sour cream, cilantro, diced red onions (or chives), and grated cheddar.
We created this twice "porked" chilli on 4th of July, 2013 with Reg, TheresaMc, TheresaB, Mickey, Alex, KateB, KateL, AndyB, and AndyC.
The recipe for 12 may sound like a lot, but chili freezes extremely well so I strongly encourage you to go ahead and make a double batch to be sure you can find some buried treasure in your freezer.
1 quart cold water
1 ounce konbu (giant kelp)
1 ounce shaved bonito flakes (hana-katsuo)
Wipe konbu with a damp cloth. Add water and konbu to a saucepan and heat, Just before water comes to a boil, remove konbu. Check konbu to see if sufficient flavor has been extracted by inserting your thumbnail into the konbu. The konbu should be soft. If it is still tough, return it to the pot, adding 1/4 cup of water to prevent boiling. After removing konbu, bring stock to a full boil. Add 1/4 cup of water to quickly bring down temperature and add the bonito flakes in the same motion. Bring to a full boil once more and remove from heat immediately. (If bonito flakes are allowed to boil, the stock becomes too strong and bitter for clear soups.) After letting the stock sit for a minute or so remove scum/foam from the surface and filter through a sieve lined with either cheesecloth or a coffee filter. The bonito flakes and kelp should be reserved for use in a secondary stock. Yields a quart of primary stock.
Alternatively, follow package instructions for making dashi from dashi-no-moto (instant dashi mix).
4 C. (primary or secondary) dashi
4-5 T. miso
1/4 cake tofu
1-2 scallions, thinly sliced
Bring the dashi to a simmer over medium heat. Using a sieve and a pestle, gradually dissolve miso into the stock. Add the tofu (and/or other solid ingredients) and simmer until heated through. Remove soup from heat just before the boiling point. Ladle into small deep bowls and garnish with scallions. Cover, if using lacquer bowls, and serve immediately. Serves 4.
2 blocks kinugoshi tofu
2 large bags enoki mushrooms
12 quarts water
12 dashi packets
3 – 6 cups miso
Cut tofu into 3/8" dice.
Slice negi thinly. Place in ziploc.
Slice enoki mushrooms into ½" lengths.
Store in Ziploc bags.
Using fine-mesh strainer, dissolve miso into dashi. Taste after adding 3 cups miso and add more to taste.
Place a little tofu, negi, and enoki in each soup cup. Layer cups on blue cafeteria trays and stack.
Transfer miso soup in crock pot.
Ladle soup into cups with tofu, negi, enoki already in the bottom.
49-oz. can low-sodium chicken broth or 1-1/2 qt. chicken stock
3 14-oz. cans coconut milk
1”fist” of galangal, sliced
6 stalks lemon grass, bulbous portion only, sliced on the diagonal
2 whole chicken breasts, boned, skinned, and sliced into bite-sized pieces strips
1 T. chili-garlic paste or 5 small fresh chili peppers, chopped
6 T. fish sauce
juice of 2 lemons
1-1/2 t. white pepper, freshly ground
cilantro leaves for garnish
Heat chicken stock, add coconut milk, galangal slices, and lemon grass. Let simmer, partially covered, for 20 minutes. Slice chicken into bite-sized strips. Add chicken, chili-garlic paste, fish sauce, and lemon juice. Let simmer for until chicken is just cooked through. Season with pepper. To serve, place cilantro leaves in individual soup bowls and ladle soup over. Serves 10-12.